K and Na tripolyphosphates, K4P2O7 and KCI were added to a com. semi-refined carrageenan (0.5-1.5 mM/g, 0.5-2.0 mM/g and 1-9 mM/g, resp.) used in the meat industry to study the rheol and mech. properties of the resulting gels after their thermal treatment at 70 degrees C for 30 min and cooling to the room temp. The best gels were achieved after addn. of KCI 1 mM/g. The elasticity of gels with polyphosphates after sol-gel transition was weaker than with KCI but after prolonged cooling the hardness of K polyphosphate gels was close to that with KCI. The addn. of K polyphosphates K to carrageenan was recommended to improve the properties of meat products.